Place yellow and brown mustard seeds, peppercorns, tarragon and caraway in the bowl of a food processor and process until coarsely ground.

Step 2

Add vinegar, allspice, sugar and salt, and process until combined but still grainy in texture. Taste and season with extra sugar or salt, if desired.

Step 3

Spoon into sterilised jars, seal, label and date. Store at room temperature for 1 week for the flavour to develop and mature before using.

Note 1:You will need 2 sterilised 125ml (1/2-cup) glass jars for this recipe. This mustard needs at least 1 week to mature before using and will keep, unopened, at room temperature, for up to 6 weeks. Once opened, the mustard will keep in the fridge for up to 8 weeks. Note 2: To sterilise the jars, wash the jars and lids in warm soapy water and rinse well. Place in a large saucepan, cover with water and bring to the boil over high heat. Boil for 10 minutes. Use metal tongs to transfer the jars and lids to a baking tray lined with baking paper, a tea towel or newspaper. Place in an oven preheated to 100&deg;C for 15 minutes or until dry. Leave them in the oven until ready to fill. Don?t put plastic screw-top lids or rubber gaskets in the oven as they can be damaged. Simply wash them in warm soapy water, rinse well and then simmer in water for 10 minutes. Drain in a colander and dry naturally.